Procedure:Season chicken with Goya adobo with pepper and refrigerate at least 1 hour.
Sauté chicken with oil and dry excess oil with a towel. Sauté all thighs.
In a saucepan, heat oil and sauté onions, pimientos and garlic for 2-3 minutes.
Add the rest of the ingredients, season to taste and cook 5 more minutes. Add the chicken and simmer 5 minutes. Serve with white rice.